5 Questions
What kind of products are generally more affected by enzymatic browning?
Raw fruit and vegetable products
What catalyzes the enzymatic browning reaction in plant foods?
Polyphenol oxidase (PPO) enzyme
What kind of tissue damages help in initiating the oxidation of polyphenols into quinones?
Physical tissue damages due to peeling, cutting, slicing
What is the general color of the pigments formed due to browning reactions?
Brown, black, gray, or red
What is the result of the enzymatic browning reaction?
Formation of insoluble brown pigment known as melanin
Test your knowledge of food additives and browning reactions with this quiz based on Dr. Aliaa Magdy Radwan's lecture on Biochemistry. Explore the impact of antibrowning agents and the processes that lead to changes in food color and quality.
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